Serves 4

1 box Fry’s Chicken-Style Strips
1 clove garlic, finely grated
250g button mushrooms, rinsed and cubed
1 pkt ready rolled puff pastry
3/4 cup cake flour
750ml milk or soya milk, warmed
100g margarine
1 large onion, peeled and cubed

Use soya milk to brush the top of the pastry before baking
Oil for fryingSalt and pepper

SAUCE: Melt the margarine and add the flour, stirring to make a paste, add the warmed milk stirring constantly to avoid lumps. Allow to simmer until thickened and add seasoning to taste.

FILLING: Preheat the oven to 180°C. Fry the onion and garlic in a little oil until golden, add the mushrooms and cook until tender. Fry the Chicken-Style strips in a separate pan for 6-8 minutes. Add the mushroom and onion mixture. Add the white sauce to the chicken mixture. Add just enough sauce to combine. Add salt and pepper to taste. Place the pastry as a base lining a container that is suitable to go into the oven. Then put the mixture with pastry. Fold the edges of the pastry over and brush the top with soya milk. Bake at 180°C for 25 minutes until the pastry is golden brown

Serve with vegetables or a summer salad.